They may be the world’s most maligned vegetable, but the humble Brussels sprout is one of my favorites! If you’re on the fence, my best Brussels sprout recipes are sure to inspire you to give these delicious little guys a second look.
the answers to your burning Brussels sprouts questions
Originally sprouts were grown in Brussels, Belgium, and so they took on the name.
Brussels sprouts look like tiny little cabbages, and they are members of the same plant species, (brassica oleracea) but sprouts are a separate plant.
Some members of the cabbage family have a reputation for a sulpher-y smell when cooked, but this smell doesn’t translate into any bad flavors. The smell is more noticeable the longer you cook these vegetables, so faster cooking methods like roasting in a hot oven, or lightly steaming, are good options.
Yes! Brussels sprouts are low calorie, low carb, and full of fiber, vitamin C and vitamin K.
Brussels sprouts can be cooked in many ways: boiled, fried, sautéed, etc., but my favorite way to cook them is to roast them in a very hot oven. They get crispy and caramelized, and they become absolutely delicious.
With a small sharp knife slice off the bottom stem end. Remove any loose or blemished leaves. If you are cooking large whole sprouts, slice an “x” with the tip of your knife into the stem end. This will allow heat to penetrate the densest part of the sprout and it will cook more evenly.
Yes, crank the heat up to 400F, trim and slice your sprouts in half, (or quarters if large) drizzle with oil, and fry for about 15 minutes, or until crisp. Be sure to give the basket a shake at least once during cooking.
If this doesn’t make you love Brussels sprouts, I don’t know what will! A sweet maple syrup glaze and crispy bacon make the perfect contrast to nutty roasted sprouts. I love this dish for the Thanksgiving table, but also think about it as a simple side for lots of fall and winter meals.
Vegetable gratins make such comforting side dishes, but potatoes get most of the love. This unusual recipe might be my favorite, the texture of the sprouts works really well with the creamy sauce.
If you love a classic onion dip, or spinach and artichoke dip, this Brussels sprout dip follows in those same delicious footsteps. I first had this at a restaurant and loved it so much I recreated it the next day. It’s a winner!
I love a great pasta carbonara, but sometimes I just have to add a twist. Sautéed Brussels sprouts bring texture and a bit of freshness to this classic dish, and honestly, I like it even better than the original.
This thick chowder features Brussels sprouts ~ but some of the credit for this luscious soup has to go to the shallots, cream, sharp cheese aaaaaaaaaand, bacon. Lots of it.
This unique recipe from Yotam Ottolenghi pairs sprouts with citrus and herbs for a totally fresh flavor experience. It would be a deliciously sophisticated Thanksgiving salad, and would make any vegans at the table very happy.